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Sfouf is a plural (meaning "rows", referring to how they're cut), just like "brownies", and as much a classic of Lebanese homebaking as brownies are in the US.
Sfouf have a dense texture, are not too sweet (at least with this recipe), and have a startling yellow colour due to the turmeric, which also gives them a particular taste hard to describe. To make them more nutty, you can pour half the batter into the pan, sprinkle nuts liberally, then pour the rest of the batter on top.
Saffron and rosewater rice pudding is an aromatic and flavorful traditional Iranian dessert that can be made all year round and it's one of my favorite desserts. This recipe takes a little bit of time and patience to prepare but it is well worth the effort.
I love baking and recently came up with this recipe for oatmeal-raisin cookies. They are really easy to make, and don't hesitate to experiment with the ingredients a bit by adding nuts, cranberries or whatever you like!
Illustrating my recipes has become almost a habit by now, I remember them by illustrating them :)
Yummy and messy, Russian tea cakes! The class I am teaching, Illustrate your Life, is doing a They Draw and Cook, or They Draw and Travel illustration brief. I am looking forward to seeing their finished illustrations here. I did this one while I was working with my fellow artists in class. I am loving white ink these days.
Every year my grandmother would make a "Green Cake". I was not sure what I was eating but it always smelled so amazing, literally mouth watering. Every bite would get better and better, it was so delicious. It took me some years to realizes what the heck I was eating. She told me after all last years that it was what they call a "Pistachio Cake" (not like I knew what a pistachio was, but anyways). Only she could but that much love and care into these cakes. So that's why I wanted to share this amazing recipe of Amelia Callender's Pistachio Cake !
Columbus College of Art and Design Student